Hey all,We are considering moving our roastery to a new location, as we have out grown our current space and feel that a location closer to the city (we are currently about half an hour outside of Minneapolis) would present us with more opportunities to grow as a business.I was wondering what kind of advice the greater roasting community could offer on this. I'd love to learn from your successes and mistakes!

Questions:How do you actually move a roaster?What was your down time & how long did the actual move take?What kind of research did you do to find regulations on emissions and the like?Did you encounter any sorts of unforeseen problems?Recommendations on finding a contractor for a build out?...And in general anything else you think is important to know.